Posts Tagged 'parisian'

When you mention bread and San Francisco everyone says sourdough. It’s become so associated with San Francisco that no one thinks you can make it anywhere else. You can actually. Sourdough can be made anywhere in the world, but unless it’s made in San Francisco it doesn’t have the correct culture in it that gives it that taste.

A funny thing happened to me today. Wife asked me about a certain type of bread that our daughter now loves. She asked me, what makes the crunch on a Dutch Crunch roll? I never had them before I came here. Well that sparked me to search for the history of the Dutch Crunch Roll after looking up what made the crunch [note: it’s a very loose rice flour yeast dough].

As it turns out the bread was originally made in the Netherlands where it is called Tijgerbrood or Tiger Bread. Apparently someone at the Galli Sanitary Bakery made and sold some back in 1909 and called it Dutch Crunch Bread and that was the end of it until around the 60’s or 70’s when the now defunct Parisian Bakery started to make Dutch Crunch Rolls. For some strange reason then never ventured outside of the Bay Area and barely left San Francisco, but having to take the back seat to sourdough bread left a lot of people not having any idea that you could only find it in the Bay Area.

I remember starting to get it around the 80’s so it even took time for the locals to know what it was. I had gone to get a sandwich somewhere and they asked if I wanted it on sourdough or Dutch Crunch. Me being the purist type that I am and thinking that sourdough with anything other than butter is a bit of heresy said, Dutch Crunch. There really isn’t that much special about a Dutch Crunch Roll at first. It’s like white bread in a roll with a crunchy topping and that is really the ultimate simplicity of it that makes it so wonderful for sandwiches.

When you make a sandwich on sliced white bread your fingers compress it into something makes the whole sandwich feel like deli meat wrapped in dough. It’s not a very good sandwich feeling. To this day I can only eat peanut butter and jelly or Bologna and American Cheese on white bread [the more overly processed the better]. If you’re using a sourdough or French roll for a sandwich there are all those big nooks and crannies that everyone likes that really suck if you like mustard or mayo on a sandwich. Enter the Dutch Crunch Roll — it’s white bread — in a roll. It doesn’t turn back to dough when you squeeze it because of the crunchy topping and doesn’t give you pockets to fill with mustard and/or mayo to explode into your mouth or squirt out on your shirt. It is the perfect vehicle for meat and cheese and anything else you put on your sandwich.

I’m sure I could find an architect who could give a dissertation on the construction of the roll extolling the virtues of the hard, crunchy exoskeleton of the roll properly supports the soft, spongy interior that both cradles and grips onto the sandwich ingredients to keep them from fighting their way out of the bread as you eat your sandwich, but I think I’ve done good enough in my last few sentences. While you can make a Dutch Crunch Roll anywhere in the world, for some reason no one’s ever thought of it outside of San Francisco and the Netherlands [though I hear the U.K. is giving it a go now.]

It’s the weekend and I’m going to move a bit off my regular topics, but just a bit. San Francisco has been known for it’s bread, specifically sourdough bread all made possible by Lactobacillus sanfranciscensiswhich is found here and no where else. Sourdough bread was a pretty good marketing technique as the original bakers didn’t have nice packets of yeast sitting around like we do today [you did know that right?] They used a bit of dough from yesterday’s bread which would after awhile attract the L. sanfranciscensis bacteria which would give San Francisco bread it’s classic sourdough taste.

Now not all bread here is sourdough, but we’re best known for it. I’ve been becoming a little more cost conscious lately, especially when I noticed a loaf of bread was selling for close to $4. As my friend Al Cabal keeps reminding me, food prices are going up. This is true and I’ve been looking for ways around that which means spending more time in the kitchen or shopping outside of San Francisco.

My Mom bought a bread maker years ago which I was the only one who ever used it a few times and then it ended up sitting on a shelf. I happen to like bread and I especially like it when it’s homemade. I started doing so research since bread from a machine just doesn’t taste the same as hand made bread unless you live on white bread.

There is a function on the machine which it doesn’t bake the bread, but warms it just a little during the dough making process and then stops and lets you take over. I decided to give it a shot and I have to say that I’ve been pretty impressed with the results. You just have to add the ingredients and turn it on then pull the container out when the dough’s ready, form it and let it sit through it’s final rise then pop it in the oven.

Now here in San Francisco French bread and Italian bread are used pretty much interchangeably so I decided to do a little search to see if there really was a difference. It turns out that French bread is pretty much flour, water and yeast while Italian bread adds salt, sugar and [usually] olive oil. Me, being the good Italian boy with an Austrian last name chose to go the Italian route. It doesn’t take much work at all and in the end I end up having home made bread that costs me about 50¢ per week.

Here’s the recipe that I’m not going to put in a very web friendly way so that you have to read the entire article to find it. To start off with pour a cup and a half of hot water [not boiling] into your bread machine then add two tablespoons of olive oil, one tablespoon of packed brown sugar [light or dark], two teaspoons of salt. Then on top of this add four cups of unbleached white flour and on top of this add two and a quarter teaspoons of yeast. Turn on the machine in the dough cycle and wait about an hour and a half. You can adjust the quantities slightly as you see fit after you’ve followed the recipe once.

After it’s done you have to form the loaf which I won’t go into because that’s where my secret to making the extra perfect loaf has come from and put it aside to rise the second time for about 45 minutes. Pop it into a 375° oven for about a half hour or so and you’ll have two loaves of really nice bread. You can add slits to the top before cooking and brush the top with a beaten egg and tablespoon of water which only makes your bread look more finished in my opinion. Don’t worry too much if your loaf doesn’t look perfect, it’ll still be very edible and it’ll get better as you keep doing it.

Now that I’ve gotten into the weekly routine I try a few things to change things up. Maybe I’ll brush olive oil on while it rises the second time or just wait and brush on a tablespoon of cornstarch and water. It all depends on what you’re trying to do and there is an odd sort of spiritual experience to taking the raw ingredients and transforming them which most people don’t have an experience with today. My daughter likes to help me form the loaves and she’s getting pretty good at it and she also approves of it because she’s run when you’re not looking and grab the loaves fresh out of the oven and start to chow down on them if I’m not looking.

If you’ve got a bread machine lying around I encourage you to pull it out and give it a try. If you don’t the salvation army has them for sale used very cheap. It’s not much of a hassle and you’ll love the end result while saving some money. My Mom always told me I needed to learn how to cook because no one will cook as good as her and when she wasn’t around anymore I’d be on my own. I think that was a mixture of an Italian and Jewish mother thrown at me just give me a double helping of gilt and work ethic. It’s done a good job for me so far and saves us lots of money.

Everyone seems to be up in arms that Hostess is shutting down. People are ambushing stores grabbing every last twinkie, ho-ho and ding dong. I say good, because all of the people doing this are over 20 and probably haven’t had one in ages. If you’re under 20 then fine, eat as much as you want, but once you pass 20 all the chemical food product in them will kill you. In case you didn’t know the original twinkie creme was whipped lard and sugar only to be replaced in some cases by hydrogenated oil and sugar [that’s what the vegetable/animal shortening is].

Please people, eat all you want and all you can because when you’re dead there’ll be more job openings in the market. If I want something sweet I’ll bake a cake [usually from scratch] or grab a 70% cacao chocolate bar or if I’m cheap I’ll just grab a plain Hershey’s dark chocolate bar. Not exactly the most healthy, but it’s better than the hostess junk. I’m surprised Michelle Obama hasn’t jumped all over this one. I think the only people who have been regularly eating all the sugary, lard filled Hostess snacks you will normally find at WalMart.

As if twinkies weren’t bad enough there are actual people at county fairs who are deep frying them and serving them up. I have to say a part of me wants to try one, but I’ve already got a bit of hypertension and cholesterol problems so I think I’ll have to stay away from them. This is what everyone is focusing on is the snacks, but there are other things that we will lose with Hostess going out of business.

Dolly Madison, Columbo, Home Pride, Parisian, Toscana and Wonder Bread are all owned by Hostess and three mentioned here are big French bread makers. At least in San Francisco we’ll still have Boudin, La Brea and a few other smaller French bread makers to fill the void. There’s more companies than this, but I just listed the ones that Bay Area people would recognize.

Don’t believe the hype though that it was caused by the strike. They filed for bankruptcy in 2004 and came back [barely] and have bleeding money every since. So this year they decided to triple the CEO’s salary. I think that’s more reason for them to go bankrupt than a few little strikes.